I remember when I was around 15 my Dad baking these amazing raspberry and chocolate chip muffins to have with his morning coffee, and always sharing them with my sister and I. I loved the smell waking up on a Saturday morning and enjoying a homemade muffin fresh out of the oven and sitting down, not being at school and enjoying the Saturday with my Dad.
Throughout my own comp prep, dieting down and guiding my clients that are in a calorie deficit, I've realised how important it is to be able to re create these favourite recipes and be able to fit them into our macros. The beauty of flexible dieting is that no foods are off limits, no foods are deemed good or bad. However sometimes the foods we love can blow us completely over our daily caloric budget. They can take up to half of our daily caloric intake and due to the nature of the foods sometimes being more refined, calorie dense and little in nutrient values such as protein and fibre often don't leave us feeling satisfied they leave us hungry with no where to go with our macros.
Recreating these foods to be more macro friendly, meaning we can fit them into our daily allowance with enough room for our other meals. We want to look for ingredients that are lower in calories and higher in fibre and protein, keeping us satiated and feeling fuller for longer. Sometimes browsing the isles at the super markets you would be amazed at the calorie friendly food and ingredients you can find.
This recipes includes some of my favourite low calorie sweet dessert options and most of them can be found in Australian supermarkets.
Macros per muffin
10F 7C 8P
350g Noshu Low Carb Pancake Mix
5g Baking Powder
2 Scoops Muscle Nation Peanut Butter Plant Protein
50g Nutlex Light, melted
1 Egg, beaten
240ml Unsweetened Almond Milk
170ml Walden Farm Sugar Free Maple Syrup
150g Noshu Sugar Free Choc Chips
125g Frozen Raspberries
Optional; Muscle Nation Casein Custard to serve
Pre heat fan forced oven to 160* and line a muffin tray with 12 muffin cases.
In a large mixing bowl, stir pancake mix, baking powder and protein. Create a well in the centre.
In another mixing bowl, combine the butter, egg, almond milk and maple syrup. Once mixed together pour the wet ingredients into the dry ingredients and fold the mixture together. Fold in the chocolate chips and raspberries.
Bake for 25 minutes, keeping an eye on them.
Once baked through (the muffins should spring back) allow too cool on a wire rack.
I served mine with Muscle Nation Coconut Caramel Casein Custard and a cup of tea. Don't forget to log the custard as a extra on My Fitness Pal.
How to track the muffins? Easy, just look up each macronutrient i.e fat and enter the amount 10g and do the same for carbs and enter the amount 7g and finally protein at 8g per muffin.